Best Pollo Asado En Cazuela Roasted Chicken With Sauce Recipes

POLLO ASADO RECIPE (MEXICAN ROAST CHICKEN)

Steps:

• Marinate the Chicken. Mix together 1/2 cup olive oil, orange juice, lime juice, vinegar, garlic, sazon, achiote, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Add the chicken to a large platter or dish and pour in the marinade. Alternatively, you can use a large sealable bag. Refrigerate and marinate the chicken for at least 1 hour. 3 hours is best.
• Grill the Chicken. Remove the chicken from the marinade and reserve the marinade. Heat your grill to medium heat and lightly oil the grates. Sprinkle the chicken with extra sazon and achiote powder. Grill the chicken pieces 5 minutes per side.
• Roast the Chicken. Heat oven to 450 degrees F. Set the grilled chicken into a baking dish or cast iron pan and roast the chicken for 20 minutes, or until the chicken cooks through, turning half way through and basting often with the reserved marinade. The chicken should measure 165 degrees F. internally when checked with a meat thermometer.
• Garnish and serve!

MOJO ROAST CHICKEN (POLLO ASADO)

Steps:

• Heat the olive oil in a small saucepan over medium-high heat until very hot. While the oil heats, mash the cumin, salt, oregano, and garlic together into a paste in a heat-proof bowl; whisk the hot oil into the paste. Allow the mixture to cool slightly. Add the lime juice and orange juice; stir. Place the chicken in a large sealable bag; pour the marinade over the chicken and shake to assure an even coating. Refrigerate at least 4 hours, up to overnight.
• Preheat an oven to 375 degrees F (190 degrees C). Arrange the marinated chicken in a roasting pan.
• Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

POLLO ASADO EN CAZUELA (ROASTED CHICKEN WITH SAUCE)

Steps:

• Marinate the chicken with salt, the citrus juice and the mashed garlic for several hours. Drain it but reserve the marinade and then sautée the chicken to golden in the oil or lard. Add the white dry wine, bay leaf, onion, pepper and the left over marinade.
• Cook at a lower temperature, turning over often to make sure all of the chicken cooks evenly, until done (Sonia's note: chicken will be done when no pink juices flow when pricked with a fork - but don't check too often or all juices will run out and leave meat too dry).
• For easier cooking and serving, you can cut chicken up in pieces.
• before marinating. You can add peeled and diced potatoes if you wish.

POLLO ASADO

Steps:

• Whisk all of the Marinade ingredients together in a large bowl or freezer size plastic bag. Add chicken and turn to coat. Marinate in the refrigerator 4 to 24 hours. Let chicken sit at room temperature for 20-30 minutes before cooking. (If using chicken breasts, only marinate up to 12 hours or else it can become mushy.)
• Note: These instructions are for bone-in chicken thighs - see below for different cuts of chicken. Preheat the grill to medium-high heat, 425-450°F, clean and grease grates with vegetable oil. Grill chicken skin side down first (if leaving on). Grill for 5-7 minutes per side, or until chicken is cooked through and an internal temperature reaches 175 degrees F on an instant read thermometer. Transfer chicken to a cutting board and let rest 5 minutes before slicing.
• Line a baking sheet with foil and spray with cooking spray. Add chicken to baking sheet in a single layer so they aren't touching. Bake at 400 degrees F for 25-35 minutes (depending on thickness), until the internal temperature reaches 175 degrees F.
• Serve pollo asado with warm tortillas, Mexican street corn (elotes) pina colada fruit salad and Mexican rice or cilantro lime rice. We also love it with avocado corn salsa, corn salsa, mango salsa, or pineapple salsa.

CUBAN ROASTED CHICKEN (POLLO ASADO CUBANO)

Steps:

• Rinse chicken, pat dry. Place chicken breast up in foil-lined shallow roasting pan. In mortar, place garlic, salt, oregano and black pepper, mash them well together. Mix garlic mixture with butter and lemon juice. With your fingers, carefully separate skin from breast, massage 1/2 of mixture gently between breast and skin, then spread the remaining mixture evenly over the whole chicken. Tuck wings under and tie legs together. The chicken will taste better if marinated overnight.
• Place pan in center of rack and cook for 55 minutes at 350° F, basting occasionally. Cook uncovered at 400° F for 5-7 minutes.

MEXICAN POLLO ASADO

Steps:

• Smash garlic cloves.
• Place all ingredients except chicken in blender.
• Pour over chicken breasts.
• Marinate 2 to 24 hours.
• Grill chicken breasts.
• Serve as desired.

POLLO ASADO

Steps:

• Cut chicken breasts into two halves.
• Heat oil in small saucepan over medium high heat until very hot.
• While oil heats, mash cumin, salt, oregano, garlic and achiote powder into a paste with a mortar and pestle. Place the paste in a heat-proof bowl.
• Whisk hot oil into the garlic paste. Allow to cool slightly then add lime and orange juice, stirring well to combine.
• Pour marinade into a large ziploc bag, add chicken breast halves. Shake or knead to spread marinade throughout chicken.
• Refrigerate at least four hours to overnight.
• Grill over medium heat, turning, until chicken reaches internal temperature of 180 degrees.
• Place chicken on cutting board and let rest several minutes.
• Serve individually, or cut into bite sized pieces for making tacos or burritos.